The recent spate of cold weather, and more is on the way, allowed me to once more make one of my favorite meatless meals. It’s not often that I make a dinner without meat, or other traditional protein, but I try to do so a couple times a month just to shake things up a bit in the kitchen. This meal is pretty stellar. You get the benefit of leafy greens, a spicy tomato sauce for interest, and a complete protein from garbanzo beans (chickpeas). The best part is there’s not much to do in this meal and you can enjoy a glass of wine or two in the process. If you love this, or Italian food in general, stay tuned for more great regional dishes coming up. The Giro d’Italia, and my 2022 Culinary Ridealong, starts on Friday!
Garbanzo & Kale Pomodoro
from Food & Wine, Missy Robbins
½ cup EVOO
5 garlic cloves, thinly sliced
Crushed red pepper flakes
1.5 tsp fennel seeds
28 oz can of whole tomatoes
½ lb kale, roughly chopped
2 15 oz cans of garbanzo beans, rinsed and drained
Basil
Pecorino Romano cheese
In a medium dutch oven, preheat the oil over low heat. After a minute, toss in the sliced garlic and cook slowly, until very fragrant (but not browned), about 5 minutes.
Toss in the spices and allow to bloom for a minute, then add in the tomatoes, crushing them in your hands as you add them to the pot. Stir in a heavy pinch of salt and raise the temperature to medium-low. Cook the sauce until slightly thickened, stirring occasionally, for about 30 minutes.
Stir in the kale until beginning to wilt, about 3 minutes, then stir in the drained beans and cook until heated through, a few minutes. Taste for any seasoning needs.
Ladle into bowls and top with some freshly torn basil and a dusting of cheese. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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